Whipping Cream vs. Heavy Cream: What’s the Difference?

Whipping cream, also known as light whipping cream, is a blend of milk and milk fat. Whipping cream is at least 30 percent milk fat.

You can use whipping cream to create whipped cream for dessert toppings by beating the cream to incorporate air until it forms soft peaks. Add a dollop of whipped cream on top of ice cream sundaes, apple pie, cupcakes, waffles, and fruit.

Heavy cream is a dairy product blended with milk and milk fat. Heavy cream contains at least 36 percent fat—the most fat compared to other kinds of cream. Heavy cream can have the label “heavy whipping cream,” depending on the brand.

Heavy cream has multiple uses because of its high fat content, which makes it a great thickening agent. Use it to make whipped cream, soup thickeners, and sweeteners:

1. 1. Whipped cream: Similar to whipping cream, heavy cream can turn into whipped cream. Use whipped cream as a condiment for desserts.
2. 2. Thickener: Use heavy cream to thicken and add creaminess to soups and sauces. You can also use heavy cream to make creamy mashed potatoes or combine it with parmesan for a rich pasta sauce.
3. 3. Beverages: Use heavy cream as a coffee creamer or combine it with cocoa powder for a particularly rich hot chocolate.
   

Heavy cream and whipping cream are both types of cream you can find in the grocery store alongside whole milk and half-and-half. You can use whipping cream and heavy cream interchangeably in most baking recipes. Heavy cream has at least 36 percent fat content, and whipping cream has at least 30 percent; due of the higher fat content, heavy cream is less likely to curdle than whipping cream when heated.

Heavy cream creates a thicker whipped cream with stiff peaks while whipping cream makes a lighter, softer whipped cream. When making mousse, whipped cream made with heavy cream is preferable because it creates a more stable cream that will not deflate as quickly.

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